Skirt Steak and Roasted Corn Tacos


We love tacos in our house, but I find myself always making the same tacos – meat of some sort with diced onions and cilantro – very basic and nothing special. This taco recipe steps it up a notch with black beans, roasted corn, and pickled red onions. These ingredients add so much flavor and texture that will up your taco game!

For the Steak:

  • 2 Lbs Skirt Steak
  • 2 Limes, Juiced
  • 2 Tsp Cumin
  • 2 Tsp Smoked Paprika
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 2 Tsp Salt
  • 4 Garlic Cloves, Minced
  • 1/2 Cup Red Enchilada Sauce
  • 1 Cup Cilantro, Finely Diced

Other Ingredients:

  • 2 Cups Corn, Roasted (I use the Frozen Roasted corn from Trader Joe’s and heat it in a skillet over medium heat for 10 minutes)
  • 1 Cup Pickled Red Onions
  • 1/2 Cup Feta Cheese
  • 2 Cups Whole or Refried Black Beans
  • 12 Corn or Flour Tortillas
  • Diced Cilantro for Topping
  • Favorite Salsa or Crema for Topping

Makes: 10-12 Tacos

Time: 45 Minutes + Marinating Time

To Make:

  1. First we need to prepare and marinate the steak. Using a paper towel, dry the steak to remove any excess moisture. If the steak is in one long strip – slice into 3 to 4 sections to make it easier to work with. Transfer the steak into a large ziploc bag for marinating.
  2. In a mixing bowl, add the lime juice, cumin, smoked paprika, garlic powder, onions powder, salt, minced garlic, enchilada sauce and cilantro. Whisk to combine well. Pour the marinade into the ziploc bag with the steak, seal well and place in the fridge to marinate overnight.
  3. The next day when you are ready to cook the steak, let it come to room temperature on the counter before cooking. While the steak comes to room temperature, use this time to prep all your other ingredients you are going to use.
  4. To cook the steak, heat a large pan over medium-high heat. Once hot, add in the steak and any remaining marinade and cook for 4 minutes to sear. Flip and continue cooking for another 4 minutes so both sides are seared evenly. Reduce the heat to medium-low and cook the steak for another 5 minutes on each side (the timing will depend on the thickness of your steak – but for medium rare you want the steak to reach around 125 degrees fahrenheit internally).
  5. Remove the steak and transfer to a cutting board. Rest the steak for at least 5 minutes.
  6. While the steak rests, start assembling your tacos – add a spoonful or two of black beans then top with a generous scoop of roasted corn. Repeat this step for all your tortillas.
  7. Next, slice the steak into thin strips and add an equal number of strips to each taco.
  8. Lastly, finish off the tacos with a sprinkle of feta cheese, a few pickled red onions, cilantro and your favorite salsa!

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